FREEZER FILLERS

Save time and money with these cosy batch-cook dinners

- JESS MEYER

Lamb hotpot

SERVES 6

This British classic is part-stew, part-pie, filled with succulent lamb and topped with a spiral of golden, crispy potato.

YOU WILL NEED

3tbsp cooking oil

900g lamb shoulder, diced

2 onions, diced

4 carrots, cut into 2cm rounds

2 bay leaves

2 sprigs each rosemary and thyme

3tbsp plain flour

1 beef stock pot, dissolved in 300ml boiling water

200ml red wine

900g Maris Piper potatoes, peeled and cut into 3mm slices

Green beans, to serve

You will need:

25cm shallow lidded casserole

HOW TO DO IT

Heat the oven to 150C Fan. Heat 2tbsp of the oil in the casserole dish over a medium heat. Season the lamb and fry it in batches to brown on all sides. Return all the lamb to the pan with the onions, carrots, herbs and flour.

Pour over the stock and wine, stir to combine then bring up to the boil.

Remove from the heat. Arrange the potato in a single layered spiral, overlapping slightly. Brush with the remaining oil and season.